Poppy seed pie
8 servings
90 minutes
Poppy pie is a refined treat of Russian cuisine that combines tender dough with aromatic poppy filling. Poppy has long been used in Russian baking, giving products a unique texture and depth of flavor. In this pie, the poppy is soaked in sweet milk and vanilla, creating a rich, slightly nutty taste. The sour cream adds softness and tenderness to the pie while the baked crust remains crispy on the outside. This dish is perfect for a cozy family tea time or a festive table. Served hot, it can be complemented with fresh berries or light cream to highlight its natural sweetness.
1
Grind the poppy in a coffee grinder or mortar, cut the vanilla pod lengthwise, and scrape out the seeds.
- Poppy seeds: 100 g
- Vanilla pod: 1 piece
2
Pour 125 ml of milk into a saucepan, add half of the sugar, bring to a boil while stirring until the sugar is completely dissolved; add poppy seeds and cook at a gentle boil over low heat for 10 minutes; remove from heat.
- Milk: 125 ml
- Sugar: 100 g
- Poppy seeds: 100 g
3
Mix the sour cream, remaining sugar, vanilla seeds, and flour from the small packet until smooth.
- Sour cream: 315 g
- Sugar: 100 g
- Vanilla pod: 1 piece
- Wheat flour: 240 g
4
Mix flour from a large bag, butter, a pinch of salt, stir, add 3 tablespoons of water and knead the dough.
- Wheat flour: 240 g
- Butter: 100 g
5
Place the dough in the mold, create edges, prick the entire surface of the dough with a fork; bake in a preheated oven at 200 degrees for 20 minutes.
6
Spread boiled poppy seeds on the cake layer, pour sour cream on top, and bake in the oven at 180 degrees for 35 minutes.
- Poppy seeds: 100 g
- Sour cream: 315 g
7
Serve hot.
